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Mary Berry lime and coconut cake Recipe

Mary Berry lime and coconut cake Recipe

Emma Johnson
This Mary Berry lime and coconut cake recipe combines butter, eggs, lime zest, and coconut for a light, fluffy cake with tropical flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine British
Servings 8 slices
Calories 410 kcal

Equipment

  • 2 mixing bowls (one large, one medium)
  • Electric hand mixer or stand mixer
  • 8-inch round cake tins (2), lined with parchment
  • Measuring cups and spoons or a digital scale
  • Zester or fine grater for lime zest
  • Rubber spatula for folding
  • Cooling rack
  • Small saucepan (for glaze, optional warming)
  • Offset spatula or spoon for spreading glaze

Ingredients
  

For the Cake

  • 200 g unsalted butter softened, room temperature
  • 200 g caster sugar
  • 4 large eggs room temperature
  • 200 g self-raising flour
  • 1 teaspoon baking powder
  • Zest of 2 limes finely grated
  • 2 tablespoons fresh lime juice
  • 75 g desiccated coconut
  • 2 tablespoons milk adjust if needed

For the Lime Glaze

  • 100 g icing sugar
  • 2 –3 tablespoons fresh lime juice adjust for thickness

Optional Topping

  • Extra desiccated coconut lightly toasted if you like
  • Lime zest strips or thin slices

Instructions
 

Step 1: Preheat and prepare

  • Preheat your oven to 180°C (350°F). Grease and line two 8-inch cake tins with parchment. A well-lined tin ensures easy release and keeps the edges neat.

Step 2: Cream butter and sugar

  • In a large mixing bowl, beat the butter and sugar together until pale, fluffy, and slightly increased in volume. This step incorporates air into the batter and is key to a light sponge. Don’t rush it—give it a good 3–5 minutes.

Step 3: Add eggs gradually

  • Add the eggs one at a time, beating well after each addition. If the mixture looks like it might split, add a spoonful of flour to bring it back together. This helps maintain a smooth batter.

Step 4: Combine dry ingredients

  • Sift in the self-raising flour and baking powder. Gently fold using a spatula, keeping as much air in the batter as possible. Avoid overmixing at this stage.

Step 5: Add flavor and moisture

  • Fold in the lime zest, lime juice, desiccated coconut, and milk. Mix until just combined. The batter should be smooth, slightly thick, and evenly speckled with coconut.

Step 6: Divide and bake

  • Divide the batter evenly between the prepared tins and smooth the tops. Bake for 20–25 minutes, or until the cakes are golden, springy to the touch, and a toothpick inserted in the center comes out clean.

Step 7: Cool properly

  • Allow the cakes to cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely. Cooling is important before glazing to prevent it from melting too quickly.

Step 8: Prepare the glaze

  • In a small bowl, mix icing sugar with lime juice until you get a smooth, pourable glaze. It should be thick enough to coat the cake but still drizzle easily.

Step 9: Assemble and decorate

  • Place one cake layer on a serving plate. Drizzle a little glaze over it, then place the second layer on top. Pour the remaining glaze over the top, letting it drip naturally. Finish with coconut and lime zest for a fresh, homemade look.

Notes

  • Use room temperature ingredients
  • Don’t rush the creaming stage
  • Fold gently to keep the batter airy
  • Zest before juicing your limes
  • Always check your oven temperature
Keyword Mary Berry lime and coconut cake Recipe